Makes about 7 half-pint (8-ounce) jars
Recipe courtesy of Ball Canning.
Quick tip: Use lime peel and lime juice in place of lemon for a strawberry lime marmalade.
1/4 cup thinly sliced lemon peel (from about 2 large lemons)
4 cups crushed strawberries (about four 1-pound containers)
1 tablespoon lemon juice
6 tablespoons Ball Real Fruit classic pectin
6 cups sugar
Prepare boiling-water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine lemon peel with enough water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
Add strawberries and lemon juice to the peel and mix well. Gradually stir in pectin. Over high heat, bring mixture to a full, rolling boil that cannot be stirred down, stirring constantly.
Add entire amount of sugar at once, stirring to dissolve. Return mixture to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling hot- water bath for 10 minutes, adjusting for altitude. Remove jars and cool on cloth towels. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.